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Eggless Pasta Dough

Recipe photo courtesy of Paola + Murray

A blend of two different types of flours and the absence of eggs in this dough give whatever pasta you make from it that signature al dente chew. Great for using with pasta shapes that need to be sturdy enough to twirl around a fork, give this dough a try when making Pici with Short-Rib Ragu.

Source: Martha Stewart Living, October 2019
Total Time Prep Yield

Ingredients

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Cook's Notes

Look for "00" and semolina flour in the baking aisle of your local supermarket. Alternatively, you can find them at Italian specialty stores.

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